In a large bowl, mix the minced meat, egg, coriander leaves, onion, garlic, pepper, thyme and sumac using your hands. If the mixture looks soft or crumbles, then add some breadcrumbs and mix everything very well.

Form the mixture into 4 – 5 burger patties as same size as the buns and keep it aside for 5 – 10 minutes to set.

Heat the pan in a medium flame and place the patties in hot oil.

When the base is lightly browned, flip the patties. Flip a couple of times till the patties are fried evenly and the crust becomes crisp.

Now place one slice each of cheddar and mozzarella on the frying patties, once the cheese starts to melts, drain the patties from the hot pan and switch off the flame.

Preparation of sauce:

To prepare the sauce, heat oil in a pan and add onions and garlic. Stir it until it turns light golden.

In to this add the rest of the ingredients for the preparation of sauce like tomato purees, apple cider vinegar, jalapeno sauce, whisky and pepper and cook for 10 minutes in medium flame without closing the pan with a lid. Now the whisky is completely evaporated.

Switch off the flame and keep the sauce aside.

Assembling lamb burger:

Slice the burger buns in equal halves.

Spread some butter on the slices.

Heat a small pan and toast the buns to become lightly crisp and golden.

Now spread the prepared sauce and place the patty with melted cheeses on it.

Top up with arugula and lettuce leaves and finally with the other half of the bun